I have three words for you… BACON….WRAPPED….Jalapeños! Have you heard of any three words that sound more delicious than that??

And as much as I would love to take credit for this recipe, I can’t. This isn’t an original recipe… but it’s a darn great one! I made these along with the Bacon Wrapped Pineapple {I must have been craving bacon eh?} and these went just as fast. The guys and gals loved these yummy spicy apps. Which got me thinking that these would be perfect for a Sunday football party or for wine nights with your girlfriends sitting around in your fat pants enjoying a Diane Keaton romantic comedy… wait I was alone that night. Crap… anyway… these are perfect for whatever the occasion… or no occasion at all!

Jalapeños… I love them pickled, in my salsa, in my dips and baked… with trucks full of cream cheese!

Oh and maybe some toothpicks too, which I never seem to have! I always wish to be the person who has everything on hand for those “just in case” moments like this recipe… but sadly I am not one of them.

You need about 20 or so jalapeños. Wearing gloves cut each in half lengthwise…

I can’t stress enough about wearing gloves… WEAR THEM!!!

Then place them in a bowl.

See my husband is way tougher than me, he didn’t wear gloves {show off}… but since I did like 10 to his one… I did. Really I did. Trust me. I wore the gloves. Get the latex free ones… then your hands won’t smell gross afterwards.

*And this is why you wear the gloves: If you have a cut somewhere you don’t know about and some jalapeño juice gets in there… holy-moly you’ll be sorry… and if you have some safety glasses I suggest you put on those too. Pat got struck in the eye by some jalapeño juice and it wasn’t pretty.

He didn’t cry… but I did… from laughing. I’m so mean.

If you like them a little hot… you could leave a little of the rib {white membrane) attached. Then just lay out all of the cleaned, seeded and halved jalapeños on a baking sheet. I lined mine with parchment… but do what you want.

Fill each jalapeño with cream cheese. There really isn’t an easy or neat way to do this. I used a knife… but if you have a piping tip and bag go for it!

Once again… I don’t have any of those fancy schmancy things. I suck.

Look they’re like little boats of cream cheese goodness!

The original recipe says to cut the bacon in thirds, well me being me, I didn’t read the recipe and I cut it in half…. it all still worked and just think there is more bacon per bite… who doesn’t love to hear more bacon per bite?

So slice the bacon in half or in thirds if you have small jalapenos.

My weapon of choice? A cleaver.

It is probably the only time I use that thing… but it sure is fun! 🙂

Wrap the bacon around the jalapeños and secure with the seam side down or with a toothpick… if you have them around.

Toothpicks and band-aids… never have ’em.

Bake in a 375 degree oven for 20-25 minutes and then flip on the broiler if they need some help with crisping and watch carefully so they don’t burn.

Like this… holy jalapeño baby!

The pepper still has a little bite to it.

The bacon is salty and crispy.

The cream cheese is ooey and gooey and flavored by the jalapeño and bacon fat.

MMMM HMMM that’s right… BACON FAT!

Enjoy! And if you give these Bacon Wrapped Jalapeños a try, let me know by snapping a photo and tagging me on twitter or instagram!

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

Yield: 40

Bacon Wrapped Jalapeños

Smoky bacon wrapped jalapeños stuffed with cream cheese.

Prep Time30 minutes

Total Time30 minutes

Ingredients

20 whole fresh jalapeños

2 bricks of cream cheese, softened

1 pound bacon, sliced in half or thirds

Instructions

Preheat oven to 350°.

Cut jalapeños in half, length-wise.

With a spoon, remove the seeds and the ribs (or white membrane).

Fill with some softened cream cheese into each jalapeño half.

Wrap the jalapeños with the sliced bacon pieces.

Secure by sticking toothpick through the middle or laying seam side down.

Bake on a baking sheet preheated oven for 20-25 minutes.

If, after 20 minutes, the bacon doesn’t look brown enough, turn on the broiler for a couple of minutes to finish it off, just keep an eye on them so they don't burn.